Mexican Rice Bake

Fishmama at Life as Mom is hosting a recipe swap today. She's looking for healthy recipes and I have to admit that I share her love of cheesy, fatty, and yummy foods.

This is a recipe my best friend gave me several years ago. You can make it cheesy, fattty, and yummy or you can scale it back a bit as I do and enjoy a less cheesy, less fatty, but still yummy dish. Let me know what you think if you try it.

Mexican Rice Bake


1 teaspoon olive oil (I usually just spray my pan)
1 cup onion, chopped
1/2 cup green pepper, chopped
3 cloves garlic, pressed (I use bottled)
5 cups cooked rice (I use brown rice)
15 ounces black beans, canned, rinsed and drained
1 cup salsa, thick and chunky, divided (I don't measure this, just pour some on and spread it)
2 1/4 ounces ripe olives, pitted and sliced (I don't keep these on hand so never put them in)
3 cups shredded cheddar cheese (I use 2 c. total)
1 cup ricotta cheese, part skim milk (I use FF cottage cheese-again, because it's what is on hand)
1/4 cup light sour cream (I use light or FF-both are fine in this)
1 1/2 teaspoons chili powder


1. Preheat oven to 350º. In medium skillet, heat oil over medium heat. Add onion, pepper, and garlic; cook and stir 3 minutes or until tender.
2. In large bowl, combine onion mixture, rice, beans and olives. In medium bowl, combine 2 1/2 cups (or 1 1/2 c.)cheddar cheese, ricotta (or cottage)cheese, sour cream, and chili powder; mix well.
3. Spread half of rice mixture in greased 13" x 9" pan. Top with half of cheese mixture; spread evenly over rice. (I end up using all the cheese mixture, there's never enough for another layer if I want to spread it over the rice completely. It works.) Drizzle with half of salsa. Repeat layers.
4. Bake 30-35 minutes or until heated through. Sprinkle with remaining 1/2 cup cheddar cheese. Bake 2-3 minutes longer, until cheese is melted.